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Penne with Melon and Parma Ham

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Penne with Melon and Parma Ham

The perfect penne with melon and parma ham recipe with a picture and simple step-by-step instructions.

  • 1 kg Cantaloupe melon
  • 1 tbsp Butter
  • 1 tbsp Cream of sour cream
  • 1 tbsp Tomato paste
  • 1 tsp Lemon juice
  • Black pepper from the mill
  • 250 g Pasta penne
  • Salt
  • 3 Parma ham slices
  • 1 tsp Freshly grated Parmesan
  1. Cook the noodles in plenty of salted water according to the instructions on the packet until they are firm to the bite and drain in a colander. Halve the melon, scrape out the seeds with a spoon. Peel the melon halves and the pulp first in slices and then into pieces about 1-2 cm Heat the butter in a pan and simmer the melon pieces over a low heat for about 2 minutes.
  2. Add tomato paste and cream sour cream and stir. The melon pieces should not be crushed. Season with salt, pepper and lemon juice. Mix in the pasta on plates sprinkle.
Dinner
European
penne with melon and parma ham

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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